We are didn't invent classic French stocks and traditional sauces. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. This was a time when meat was scarce (and not very good) and vegetables, herbs, and wines were plentiful. Stocks and traditional sauces were borne out of need and a desire for great tasting food. Through great trial and error cooks learned to prepare - from scratch - fine flavors through extracting, blending, and simmering pure food ingredients. What were once barely acceptable meals became more than palatable; good food became simply elegant, be it a common peasant stew or a duck confit. This great tradition that began over a century ago is still taught in the finest cooking schools in the world. Any chef worth his or her salt takes great pride in knowledge of the French sauce tradition. Fine chefs everywhere still practice the art of sauce making, either by using our pure stock reductions or laboring hours, with great patience and at great expense, to do it entirely from scratch. Some of the finest sauce innovations by acclaimed chefs have at their core the French tradition. Julia Child loved it. It is the essence of all good cooking.

At More Than Gourmet, faithfully honoring the classic tradition is our mission. We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. It means no shortcuts and no compromises. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. That is something we cannot do if we are to remain as honest stewards of the classic tradition. We take our stewardship seriously. It's who we are. It is our Sauce Heritage.

We welcome you into the Kitchens of More Than Gourmet. Yes, we do have kettles and cooks here, though our kitchen is unlike any you may have ever seen before. It’s a world-class kitchen facility using cutting-edge technology. Stay awhile and take a look around. In our kitchens, you won’t find any food additives or artificial ingredients, but you will find a team of hardworking folks committed to providing you with the finest French stocks and sauces produced anywhere. If you have questions, there’s a place to ask them. If you want to share your ideas and experience with our sauces, recipes, or new products, we have a place for that, too. We’d love to hear from you.

We are didn't invent classic French stocks and traditional sauces. Their origin is in the countryside and villages, the kitchens and cafés, in France over a century ago. This was a time when meat was scarce (and not very good) and vegetables, herbs, and wines were plentiful. Stocks and traditional sauces were borne out of need and a desire for great tasting food. Through great trial and error cooks learned to prepare - from scratch - fine flavors through extracting, blending, and simmering pure food ingredients. What were once barely acceptable meals became more than palatable; good food became simply elegant, be it a common peasant stew or a duck confit. This great tradition that began over a century ago is still taught in the finest cooking schools in the world. Any chef worth his or her salt takes great pride in knowledge of the French sauce tradition. Fine chefs everywhere still practice the art of sauce making, either by using our pure stock reductions or laboring hours, with great patience and at great expense, to do it entirely from scratch. Some of the finest sauce innovations by acclaimed chefs have at their core the French tradition. Julia Child loved it. It is the essence of all good cooking.

At More Than Gourmet, faithfully honoring the classic tradition is our mission. We seek to protect and preserve it, by keeping to its culinary principles and by crafting authentic soup, stock, and sauce foundations in every product. As responsible stewards, this means that we must practice the classic techniques and culinary principles in every product we make for you. It means no shortcuts and no compromises. It means that we will not succumb to the modern day practice, used by many sauce makers, of imitating authentic by concocting flavor agents in a food chemists' lab. That is something we cannot do if we are to remain as honest stewards of the classic tradition. We take our stewardship seriously. It's who we are. It is our Sauce Heritage.

We welcome you into the Kitchens of More Than Gourmet. Yes, we do have kettles and cooks here, though our kitchen is unlike any you may have ever seen before. It’s a world-class kitchen facility using cutting-edge technology. Stay awhile and take a look around. In our kitchens, you won’t find any food additives or artificial ingredients, but you will find a team of hardworking folks committed to providing you with the finest French stocks and sauces produced anywhere. If you have questions, there’s a place to ask them. If you want to share your ideas and experience with our sauces, recipes, or new products, we have a place for that, too. We’d love to hear from you.

Three-Pepper Rice Pilaf

This spicy rice dish is the perfect accompaniment for a Tex-Mex or Southwestern main dish. It's also terrific on its own, perhaps with some cooked chicken or sautéed shrimp stirred in, or a little Pepper Jack or Cheddar cheese grated over the top.

Methods/steps

Warm the oil in a large saucepan over medium heat. Add the onion and peppers and cook until the vegetables are just tender, about 4 minutes. Add the garlic, cumin, and chile powder and cook for another minute.

Reduce the heat to medium-low, add the rice, and cook, stirring constantly, for about 5 minutes. If the rice starts sticking to the pan, reduce the heat further.

Add the salt, reconstituted Fond de Poulet Gold®, and tomatoes and stir to combine. Cover the pan, reduce the heat to low, and cook for 15 minutes, or until the rice is tender and all the liquid is absorbed. Let the rice stand, covered, for 5 minutes.

Fluff the rice with a fork, then gently fold in the cilantro and chipotle. Season to taste with more salt and black pepper.

Fond de Poulet Gold®, a 40-time reduction of pure chicken stock, is the first classic French white chicken stock made to the standards a professional chef would produce in his or her kitchen. Fond de Poulet Gold® requires more than 24 hours of reduction to achieve its deep, rich flavor and syrupy consistency. The pure, intense flavors are made using only the finest natural ingredients, unlike other products that use chemicals, preservatives, MSG, or sugar.

Veggie-Stock Gold®, a classic vegetable stock reduced 20 times to a glace, is a wonderful addition to soups and sauces, rices, and grain dishes. Veggie-Stock Gold® introduces tremendous, deep flavor to your light dishes. A clear vegetable stock with no added starches or fat, Veggie-Stock Gold® is a blend of select fresh vegetables, a natural way to enhance the color and taste of your current stocks or entrées. Veggie-Stock Gold® is Certified Vegan by the American Vegetarian Association and a perfect choice for any recipe calling for a vegetable stock or vegetable broth.

More Than Gourmet® is proud to be the only company crafting classic French sauces and French stocks in the authentic, old world tradition defined by the renowned Chef Master Auguste Escoffier (1846-1935). All of our French cooking sauces are made with scrupulous care, product purity, and absolutely no shortcuts. Read more.